Ingredients
1.5 lbs boneless skinless chicken breast (high protein)
2 quarts low-sodium chicken broth
1 large yellow onion, chopped
3 cups broccoli florets
2.5 cups sliced carrots
2 cups chopped celery
1.5 cups frozen peas
¼ cup fresh parsley, chopped
3 Tbsp fresh ginger, shredded
4 garlic cloves, minced
2 Tbsp olive oil
1 Tbsp apple cider vinegar
½ tsp crushed red pepper flakes
¼ tsp ground turmeric
1 tsp sea salt
Black pepper to taste
Fresh lemon juice (optional)
Instructions
1. Heat olive oil in large pot over medium heat. Sauté onion, celery, ginger, and garlic 5-6 minutes until fragrant.
2. Add chicken breasts, broth, carrots, vinegar, red pepper, turmeric, and 1 tsp salt. Bring to boil.
3. Reduce to simmer, cover, cook 20 minutes until chicken reaches 165°F.
4. Remove chicken, shred with forks on cutting board.
5. Add broccoli, peas, parsley to pot. Simmer 5 minutes until tender.
6. Return shredded chicken to pot. Season with salt, pepper, lemon juice. Serve hot!
Notes
Stores 5 days in fridge, 3 months frozen. Make vegan: swap chicken for chickpeas, use veggie broth.
Nutrition per serving: 250 calories, 30g protein, 20g carbs, 8g fat, 15g fiber.
Perfect for 3 day soup cleanse, 7 day detox soup recipes, weight loss meal prep.
Pro tip: Add fresh lemon squeeze for metabolism boost!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Detox Soups, Weight Loss Recipes
- Method: Simmer, Shred
- Cuisine: Healthy, Paleo, Family
Nutrition
- Serving Size: 1.5 cups
- Calories: 250
- Sugar: 6g
- Sodium: 650mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 75mg
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